RICE PRIMAVERA

Servings: 6
Ingredients:

2 ts Olive oil
1    Garlic clove
2 c  Broccoli flowerets
1 c  Sliced zucchini
1 c  Sliced fresh mushrooms
1 md Tomato; seeded and chopped
1/4 c  Snipped fresh parsley
1/3 c  Reduced-calorie mayonnaise
-- ('light' mayonnaise)
1/2 c  Skim milk
1/4 c  Freshly grated Parmesan
1/4 ts Ground white or red pepper
3 c  Cooked rice

Heat garlic with oil in large skillet over medium-high heat; discard
garlic. Cook broccoli, zucchini, and mushrooms in oil until almost
tender crisp. Add tomatoes and parsley; cook one minute longer.
Remove vegetables; set aside. Place mayonnaise in same skillet; stir
in milk, cheese and pepper. Cook over medium heat, stirring until
smooth. Add rice; toss to coat. Stir in reserved vegetables; heat
through. Serve immediately.

Each serving provides:
* 255 calories
* 7.5 g. protein
* 9.5 g. fat
* 35.4 g. carbohydrate
* 35.4 g. dietary fiber
* 607 mg. sodium
* 11 mg. cholesterol

[Karen's Note: I've typed this exactly as it reads in the booklet, so
I would guess that there's an error in the recipe's nutritional
information. That sounds like quite a lot of fiber per serving. ]

Source: ‘Light, Lean and Low Fat’ booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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